Sausage & Peppers Recipe

Prep

Slice sausages into whole links left intact or halved crosswise if preferred. If using raw sausages, pat dry with paper towel. Slice bell peppers into 1/2-inch strips. Slice onion thinly. Mince garlic. Measure spices and set aside.

Brown sausages

Heat 1 tablespoon olive oil in a large heavy skillet or sauté pan over medium-high heat. Add sausage links in a single layer, leaving space so they brown rather than steam. Brown on all sides for 6–8 minutes; if sausages are very thick, reduce heat to medium and continue cooking until nicely browned (they will finish cooking later). Remove sausages to a plate and tent with foil.

Sauté vegetables

Add remaining 1 tablespoon olive oil to the same pan and reduce heat to medium. Add sliced onions and a pinch of salt; cook 3–4 minutes until starting to soften. Add sliced peppers and continue to sauté 6–8 minutes until peppers are tender-crisp and onions translucent. Stir occasionally, scraping browned bits from the pan.

Add garlic and seasonings

Push vegetables to the side, add minced garlic and crushed red pepper flakes to the pan, and cook 30–45 seconds until fragrant. Stir into the peppers and onions. Season vegetables with remaining salt and black pepper; taste and adjust.

Deglaze and simmer

Return browned sausages to the pan nestling them among the peppers and onions. Pour in 1 cup white wine or chicken broth to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer, then reduce heat to low, cover loosely, and simmer 8–12 minutes for pre-cooked sausages or 12–18 minutes for raw sausages, until sausages reach an internal temperature of 160°F (71°C) for pork or appropriate for type.

Optional saucy finish

If you prefer a saucier dish, stir in 1 cup tomato sauce after deglazing and simmer uncovered 8–10 minutes until sauce thickens slightly and flavors meld. Adjust seasoning with salt and pepper.

Rest and garnish

Remove pan from heat and let rest 3–4 minutes. Sprinkle with chopped parsley and sliced basil if using. If to be served in rolls, split rolls and place sausages inside, spooning peppers and sauce over top; top with grated Parmesan or provolone and serve hot.

Alternative oven finish (optional)

For a broiled cheesy sandwich: transfer sausages and peppers to an ovenproof baking dish, top with provolone or grated cheese, and broil 2–3 minutes until cheese is bubbly and lightly browned. Watch closely to prevent burning.